Recipe(tried): White Nut Loaf with Herb Stuffing and Bread Sauce (repost)

First, my apologies to Sheila, Newcastle England, and Jo Nottingham. I checked my cookbook and unfortunately the conversion to metric is not in my cookbook or I would post it for both of you and others interested in having the conversion amounts. I just thought that I would repost this recipe since it is an elegant alternative for a holiday meal for vegetarians.

WHITE NUT ROAST WITH HERB STUFFING
SERVES 8-10
From: The Complete Vegetarian Cuisine by Rose Elliot

"I like to serve this at Christmas with all the traditional accompaniments, including Bread Sauce, Cranberry Sauce and Vegetarian Gravy." Recipes for Bread Sauce and Vegetarian Gravy follow.

1 large onion, peeled and chopped
4 tablespoons butter
1 teaspoon dried thyme
1 tablespoon unbleached white flour
1 1/4 cups milk
1 3/4 cups mixed white nuts, finely ground: use cashew nuts, blanched
almonds and pine nuts
1 1/3 cups fresh white breadcrumbs
salt and freshly ground black pepper
freshly grated nutmeg
2 egg whites a little extra butter for greasing
3-4 tablespoons dried breadcrumbs for coating

FOR THE HERB STUFFING
2 cups fresh white breadcrumbs
1/4 pound (1 stick) butter
1/4 cup chopped parsley
grated rind of 1/2lemon
2 tablespoons grated onion
1 teaspoon each dried marjoram and thyme
2 egg yolks
TO GARNISH lemon slices parsley sprigs

Preheat the oven to 375F. Grease a 2-pound loaf pan with butter and line with a strip of buttered aluminum foil to cover the base of the pan and extend up the narrow sides. Sprinkle with dried breadcrumbs

Saute the onion in the 4 tablespoons butter for 10 minutes until soft. Add the thyme and flour and cook for a minute or two, then add the milk and stir until thickened. Remove from the heat and add the nuts and breadcrumbs. Season generously with salt, pepper and nutmeg

Beat the egg whites until stiff but not dry. Then fold in.

Make the stuffing by thoroughly mixing all the ingredients together and seasoning to taste with salt and pepper.

Spoon half the nut mixture into the prepared pan in an even layer. With your hands, form the stuffing into a flat layer which will fit over the top of the nut mixture; put into the pan on top of the layer of nut mixture. Cover the stuffing with the rest of the nut mixture.

Level the top. Cover with buttered foil, and bake for 1-1 1/4 hours, until firm in the center. (Remove the foil for the last 15 minutes of cooking time to allow the top to brown.)

Let the loaf stand for 4-5 minutes, then slip a knife around the edges and invert it on to a warmed serving dish. Garnish with the lemon slices and parsley sprigs.

Bread Sauce (I have not tried this recipe.)
Serves 4 to 6

3 cloves
1 onion, peeled
1 1/4 cup milk or soy milk
1 bay leaf
2 slices white bread, crusts removed
1 Tbsp. butter or vegan margarine
2 Tbsp. light or nondairy cream
salt and freshly ground black pepper
freshly grated nutmeg

Stick the cloves in the onion, then put the onion into a saucepan with the milk and bay leaf.

Bring to a boil, then remove from the heat, add the bread, cover and set aside for 15 to 30 minutes to allow the flavors to infuse.

Remove the onion and bay leaf. Beat the mixture to break up the bread, and stir the butter or vegan margarine, the cream, and salt, pepper and nutmeg to taste. Sprinkle nutmeg on top.

Vegetarian Gravy
Makes just under two cups

1 onion, peeled and chopped (We like to use shallots.)
2 Tbsp. oil
2 Tbsp. unbleached white flour
1 garlic clove, crushed
2 cups (scant) dark vegetable stock or water
1 Tsp. yeast extract (natural food store)
1 to 2 Tbsp. soy sauce
salt and freshly ground black pepper

Saute onion (shallots)in the oil in a medium saucepan for 5 minutes, then add the flour and cook for a further 5 to 10 minutes, until the flour and onions are a nut brown and the onion is soft and slightly pulpy.

Add the garlic, saute for 1 - 2 minutes, then gradually add the dark vegetable stock. Bring to a boil then simmer for 10 minutes.

Strain the gravy into a clean saucepan and add the yeast extract, soy sauce and salt and pepper to taste. Stir well to mix, then serve.